Hi, All!

The title is my question.

How do you know, if the directions don't specify, which rack to use, please?

Thanks!

Always in the middle of the oven unless the recipe stipulates otherwise.
Of course for broiling you'd have the rack positioned closer to the top.

Right smack in the middle !
Kind of difficult with a big turkey but otherwise it's the way to go!

Okay. My top rack is in the middle. What might the advantages and/or disadvantages to placing the things to be baked right in the middle of the oven, please?

More even heating, closer to the heat source will vary in temp slightly.

Also the quality of the pans means a lot. ( plus the material the pan is made of changes your cook time.

I hadn't even considered the material the pan was made of Chuck.

Thanks for pointing that out.

I learn something every day here.

Thanks!

Yes, glass, alum, cast iron and my favorite ( stone) all have different cook times. Even colored to clear glass makes slight differences.

If you want a drop dead store pizza heated, do it on a pizza stone not a metal pan.

I've had pizza that was baked on stone at other places, Chuck. Baking them on stone really does make a difference!

I cook on the top rack but it is not right at the top and my cakes come out light and fluffy.if you are making just 1 bake put it in the middle.if you are making like 3 cakes put the smallest at the bottom,medium in the middle and the last big one at the top.if you can't put it in the middle put it at the top on a lower heat